Sugared Lilacs (Lilac Blossoms) are Edible and Yummy!
Once dried are an ethereal garnish on a dainty or truffle … If you like the fragrant flavours of rose and lavender and violet, you will love sugared lilacs! How do they taste? Just like they smell! But better.
I grow three different kinds of lilacs, but just tried one so far: the most fragrant one will be the most flavourful. The petals were dropping from one of the flowers and I gathered them up from the leaves to sugar. I have sugared violets for years, but had never thought of sugaring lilac petals until I read Lisa’s post on Button Soup. Brilliant! I did know they were edible and had seen them garnishing salads. Why didn’t I think of this? I was glad Lisa did so I could do mine!
I did them exactly the same way as I do my violets. My violets dry so well they last for years in a tight container and have garnished many a truffle and tart. But, the violets we grow here, though beautiful, are flavourless. Not the lilacs. This technique works for any edible flower or petal.
First, I use powdered egg white, or albumen; this amount will last a life time for sugaring flowers. Put a teaspoon or less in a small bowl and add an ounce or so of water, mixing really well to combine. You will get the consistency of an egg white, but not at gelatinous.
You also need super fine berry sugar. It can be found in any grocery store. Your petals need to be really fresh.
Using tweezers, dip the petal in the albumen to coat it completely. Then place face down on the paper towel to blot the excess albumen off of the face of the petal.
Using the tweezers, place the petal face down in the super fine sugar lifting with a shake and again, set back on the blotting surface. Sprinkle with super fine sugar to cover the remainder of the petal.
Or, place the petal side down in the sugar and sprinkle the sugar over the stem of the petal. Set on the blotting surface to dry completely: over night.
The petals will be fragile, yet quite capable of being gently packaged single layer, separated with parchment paper in a dry, tightly sealed container for a very long time. The flavour will diminish over time, but the colour will not. Use to garnish whatever begs a little dressing up.
For me, this was timely as my eldest daughter is getting married in less than two weeks and it was so pleasurable to sugar these petals and dream of her new future unfolding…. wishing her the magic and the fantasy she so deserves as I garnish these cupcakes for the gift opening brunch the day after the wedding.
So adorable!
Never had candied lilacs before…they look so lovely!
These are such adorable garnishes! I’ve never had any candied flower before, but it seems like such a great idea!
This is such a brilliant idea and a beautiful post! I wish lilac season lasted longer…it’s been gone for about 3 weeks now here! I’m bookmarking this and I can’t wait to make it next year though!
I have sugared tiny pansies and violets. They are so beautiful on any dessert and they taste ethereal as well.
Such lovely, delicate adornements for that truly WOW factor!!
I can’t wait to hear all the details about the Wedding Brunch. I’d love to be a fly-on-the-wall as the event comes alive w/the sights, sounds & tastes of Valerie’s food creations!!
So pretty – what a lovely garnish!
Valerie, these are so beautiful! Best wishes to your daughter & family for a lovely wedding
What a fabulous tutorial! I love lilacs, but they are finished here now, so I will have to try to remember this for next year.
These are amazingly beautiful! We’ve posted this to our Facebook page. http://www.facebook.com/redpathsugar
Thanks so much for sharing!
– Anna
Anna!
Thank you for sharing my post on your twitter page. What a compliment!
Valerie
These are so beautiful and feminine. I love the scent of lilacs, it always brings me back to being a little girl. The cupcakes are simply lovelydaaaaaahling.
*kisses* HH
I don’t even know if I’d be able to find lilacs!
Growing up, we had a lilac tree outside the back door, and it always made home feel like home. One of the reasons I bought the place I have now is for its proximity to lilacs. I absolutely adore this idea, and I hope i can get a chance to try it sometime soon! thanks for the inspiration 8)
Valerie they are stunning, perfect for celebrating your daughter new future. The color is lovely! I have sugared flowers and the results make any treat even more sweet!
Congrats to your daughter!
sweetlife
Valerie,
I love love love this idea! Even it wasn’t your idea, thank you for trying it and passing along the info to us. Those cupcake without a doubt will look absolutely gorgeous for such a lovely celebration. Wow! Less than two weeks? You must be a busy bee these days. Such exciting, but I’m also sure, stressful times. Don’t worry, the day is near and soon it will be over quicker than you can imagine. I know you will savor every moment of it. These flowers would look gorgeous with fish or scallops or salads, almost anything! Once again, thank you for sharing. I really need to get out from under my rock. Ha!
Congratulations on the upcoming wedding – wishing you and Ragan all the best! Lovely blossoms to celebrate the day.
How wonderful! This past Christmas was the first time I did this with fruit – with cranberries. Gorgeous with the flowers! Oh congratulations on your daughter’s marriage! How exciting! I hope you’ll be sharing photos!
I made lilac flowers with xylitol instead of sugar and even though the grain is not as fine as you recommend it is a delightful treat in a cup of tea! Thank you for your terrific photos!
Dear Valerie,
Your sugared lilacs are so gorgeous and tasty looking. I used to live in Spokane, WA, USA, and it calls itself “the lilac city”. Each year they had a big Lilac festival with a parade and a Lilac Princess while the city was all a bloom in lilacs. Now I’m in England, where I’ve been for 22 years. We have lilac bushes here. I’ve seen them, but no one seems to eat them like we do rose petals and lavender and violets. I am a Chocolate truffle maker, and I would so much love to add lilac to the flower creation series of truffles. But to do this I need one thing:LILACS! Do you know, Valerie, does anyone know where I can get some organic (edible) dried ones? I’d rather use fresh, but I’ll settle for dried. Can you help, please? I know sugared lilacs are so popular there. Thanks so much, Paula from God’s Kitchen LTD
HI Paula
I do not, Paula, sadly. I do know one would need thousands and even millions of petals to create enough essence to flavour a truffle. My lavendar farming friend has told me that. There is not that much interest here, in Canada – but there is enough of a grass roots interest. Hopefully, someone else will respond with better news!
Sincerely,
Valerie
Hello I have successfully made a lilac syrop by infusing fresh lilacs in a sugar syrup. I is a very very light scented syrop. Using the Preston Lilac may give a more intense flavour
Diane Savoie
Chocolatiere
Thank you so much, Diane! So lovely to hear from you! I so wish we could cook together.
Hugs
Valerie
Oh! You are wonderful, candied lilac flowers! My beloved purple lilacs, State flower of NH, where I was raised. We had huge bushes of the purple & white lilacs on the farm! I wanted them for wedding flowers so badly & the florist refused, saying they were out of season. So when he got to table flowers, I said,that’s ok, I will use bouquets of Lilacs! They will be open. I got married that time on Saturday, the next day was our traditional lilac Sunday, all the Lilacs on the farm were wide open. I was up at daybreak on a ladder to get armloads of white Lilacs from the tree in the chicken yard. Then purple lilacs from a huge clump. Finally Bunches of Lily of the Valley for the cake table. The Town Hall was our reception venue, and smelled heavenly! For my second marriage I had Lilacs in my bouquet. It was June, common Lilacs had gone by but the hybrids bloom then. This year Spring is so late! Memorial Day weekend & the Lilacs are not open yet here! Our farm was Zone 3 & 2,000 ft, in the mountains. Here in Boston we are Zone 6 at Sea Level But wind
off MA Bay is cold, the Ocean is still low 40s°. On the farm we would take our first dip in the brook on Memorial Day weekend! You have brought me so many memories.Thankyou for this recipe & these memories,
Regards from Boston, MA, USA, MA.
Ah – you are in Boston! My daughter went to Tufts there. She got her Masters in OT. I LOVE BOSTON! Who doesn’t? Such a lovely city. What took you there. We are in zone 3 here in Edmonton, Alberta. I like your spunk getting up to get those gorgeous lilacs! Both weddings sound beautiful. I have also been married twice. Lots in common, I think… but it sounds like your first husband, maybe I read too much between the lines, might have passed? I divorced mine. So young and so uncharacteristic of the young me to make such a gigantic blunder – but I did. Two gorgeous children though, and my second husband and I have been together for over 20 years. The first lasted three. Sigh. Isn’t it amazing that my story opens up your memories and there is that lovely poignant connection? I am very grateful for your sharings, MaryAnne!
Hugs,
V
Hello, I really enjoyed making these, so beautiful and delicious, thank you!!! My daughter is turning six in a couple of weeks and I’ve planned a chamomile cake with honey buttercream and candied lilacs. I made the lilacs early because they’re blooming now, do you store the finished project in the fridge or the pantry? Thanks again, Josie
Definitely keep in cool dry space, but not in the fridge. Let me know how it goes!
Happy Birthday to your daughter!
Valerie